Easy vanilla vegan fairy cakes

These vanilla vegan fairy cakes are so easy to make. If you've ever needed an egg free or dairy free cupcake for a party or to take into school or nursery this recipe is for you.

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I’ve been working on this vegan fairy cakes recipe for a while. I first started to make them when my children were at nursery.

We were allowed to bring in cakes to celebrate their birthdays. There were always one or two children with an egg or dairy allergy or intolerance in the nursery and I wanted to make a cake that they could enjoy too.

The same went for my children’s birthday parties. All three of my kids have had close friends with a dairy intolerance. Most of these children have grown out of their intolerance as they’ve grown older. But when they were younger I wanted to make sure that I catered for them as well.

These vegan fairy cakes are really delicious. No-one would tell the difference at all - certainly not the kids. I sometimes make these for the school bake sale and they always get snapped up. Mainly because I learnt ages ago that the key to good sales at a school bake sale is to add a lot of sprinkles!

What are fairy cakes?

Fairy cakes are similar to cupcakes but they are a smaller size, making them ideal for children. 

Usually fairy cakes are drizzled with icing, rather than covered in frosting or buttercream. However, if you prefer you can add buttercream to your fairy cakes.

Are cake sprinkles suitable for vegans and vegetarians?

No, many cake sprinkles aren’t suitable for vegans or vegetarians so you will need to check the ingredients.

Many food colourings use animal ingredients, such as cochineal or carmine, which is made from insects. You’ll also find that gelatine and milk often appear in sprinkles as well.

However, there are many vegan sprinkles and cake decorations available and you can find something suitable in most supermarkets.

Can you make these fairy cakes with children?

Absolutely. These vegan fairy cakes are perfect for baking with children.

Make sure the dairy free spread is nice and soft so it’s easy for them to beat it in.

See more recipes that are great for children to make.

Can these cakes be frozen?

Yes. Allow the fairy cakes to cool completely and then freeze in an airtight bag or box before icing them.

Defrost at room temperature before decorating.

More vegan cake recipes

• Vegan chocolate raspberry cupcakes
• Oreo cake
• Butternut squash cake
• Gingerbread muffins with cashew frosting

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How to make vegan fairy cakes

If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!

Vanilla vegan fairy cakes

These vanilla vegan fairy cakes are so easy to make. If you've ever needed an egg free or dairy free cupcake for a party or to take into school or nursery this recipe is for you.

4.66 from 23 votes

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Prep Time 10 mins

Cook Time 20 mins

Course Cake

Cuisine British, Vegan

Servings 18

Ingredients

  

1x2x3x

For the vegan fairy cakes

• 200 ml   oat milk
• 1.5   tbsp   lemon juice or white wine vinegar
• 1 tsp vanilla extract
• 180   g  plain flour
• 1   tsp   baking powder
• ½ tsp bicarbonate of soda
• 100   g   dairy free spread softened
• 120 g   caster sugar

For the frosting

• 300 g icing sugar sifted
• 3-4 tbsp cold water add gradually
• sprinkles check ingredients to ensure they’re vegan

Instructions

 

To make the vegan fairy cakes

• Preheat the oven to 180°C (fan)/200°C/gas mark 6.
• Line two bun tins with 18 fairy cake cases*.
• Put 200ml milk in a jug or bowl and add 1.5 tbsp lemon juice or white wine vinegar and 1 tsp vanilla extract. Set aside for at least five minutes.
• Sift 180g plain flour, 1 tsp baking powder and ½ tsp bicarbonate of soda into a mixing bowl.
• Add 100g softened dairy free spread and 120g caster sugar and the milk mixture and beat for 2-3 minutes until well combined. Use a hand mixer* or stand mixer* to make this easier.
• Spoon into the cake cases until they’re ¾ full.
• Bake in the pre-heated oven for 15-20 minutes or until well risen and golden brown.
• Allow to cool in the tin for five minutes then cool completely on a wire rack.

To make the icing

• Sift 300g icing sugar into a mixing bowl. Gradually add 3 tbsp cold water until you have a thick, spreadable consistency. Only add the last tbsp water if you need it.
• Spoon or spread over each fairy cake then decorate with sprinkles as desired.

Notes

*If you use larger cases (muffin cases or cupcake cases) you will get less cakes and you will need to increase the cooking time. Check after 25 minutes but they may need longer.

Keyword vegan fairy cakes

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